Ingredients
Scale
- 1.5 lbs (700g) boneless chicken breasts or thighs, cut into chunks
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet and sauté diced onion and garlic until fragrant.
- Add garam masala, cumin, turmeric, and paprika; cook for 1 minute.
- Stir in tomato paste and cook for another minute.
- Transfer the sautéed mixture to the slow cooker.
- Add chicken chunks and coconut milk, stirring well.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Season with salt and pepper; garnish with chopped cilantro before serving.
Notes
- You can substitute chicken with tofu or vegetables for a vegetarian version.
- Serve hot over steamed rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 370 Kcal
- Sugar: 6g
- Sodium: 530mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg